What Are You Chef-ing Tonight, Dr?

shtgunal3

These were easily in my top 3 pork chops ever. They were dry brined for about 20-22 hours with kosher salt and black pepper. Fried okra and butter peas from last years garden on the side.

nolaegghead

Didn't chef it....but from an Indian restaurant near me.

JohnInCarolina

Botch said:

caliking said:
Could you tell me more about the pears? Are they sweet? Sweet and savory? Side item, or meant as dessert on the same plate?

I've seen poached pears, and similar before, but have not tried any form of cooked pears yet. Would really like to. 

There is a cuisine(s), which I can't remember right now, that use pears to tenderize meat (there's an enzyme in the pear flesh that does this); I definitely remember grating a pear on a grater and using that in the marinade, in some forgotten cook.  
As usual, it'll come to me at 0400 tomorrow morning; don't call me, I'll post it a few hours later.    

Bulgogi marinade recipes often use some pear.

CPFC1905

Last night’s quick and dirty. Spicy wings and burgers. Sometimes simplicity is the best. 

caliking

JohnInCarolina said:

Botch said:

caliking said:
Could you tell me more about the pears? Are they sweet? Sweet and savory? Side item, or meant as dessert on the same plate?

I've seen poached pears, and similar before, but have not tried any form of cooked pears yet. Would really like to. 

There is a cuisine(s), which I can't remember right now, that use pears to tenderize meat (there's an enzyme in the pear flesh that does this); I definitely remember grating a pear on a grater and using that in the marinade, in some forgotten cook.  
As usual, it'll come to me at 0400 tomorrow morning; don't call me, I'll post it a few hours later.    

Bulgogi marinade recipes often use some pear.

Yes, I've used pears in marinades. Never had cooked pears before (like poached, etc.), but they always look tasty. It's been on my list for a while. FOMO, I guess. 

caliking

Mattman3969 said:

caliking said:

@Mattman3969 - I keep coming back to your cook with the chix and the pears. 

Could you tell me more about the pears? Are they sweet? Sweet and savory? Side item, or meant as dessert on the same plate?

I've seen poached pears, and similar before, but have not tried any form of cooked pears yet. Would really like to. 

@caliking I would call them sweet n savory.  Pretty simple cook.  I just sear the chops or chicken in a pan with EVOO and remove when happy with the color then sear the pears in the same pan for a couple mins each side. When I flip the pears I add about 1/4 cup of fresh OJ to deglaze and some sage strips then the chicken goes back in and spoon done sauce of the meat.  

I ain’t gonna lie I did eat a couple pears with whip cream and cinnamon for desert and they were awesome!   

Thanks! I'll save this somewhere, so I can find it again later. Or, just ping you

Botch

Israeli Hummus with Kawarma (spiced ground lamb beef)
 

 
I don't subscribe to Cook's Country but they like to send me a copy of their first issue once a year or so; I noticed this recipe that I hadn't tried yet so gave it a go.  The author spent 3 days in Israel and sampled several Jewish and Arab places; there they eat it for breakfast (sometimes lunch with the Kawarma above), and warm.  Some interesting points:
 - they keep it simple; no onion, sun-dried tomato, artichoke, or even garlic (I put garlic in mine)
 - the garbanzos are processed a ridiculous amount: 3 minutes in the food processor, add the tahini and lemon juice, then another 1 minute!  (results in a very light texture; I've never had/made hummus like this, but its by far the best I've eaten)
 - they abhor canned garbanzos, always use a smaller, dried bean soaked overnight, cooked for 50 minutes, then processed while hot
 - that's supposed to be parsley on top, not green onions; the health food store where I got the dried garbanzos were out of parsley, and I needed to use up a couple more green onions (hopefully I won't get space-lasered)
 
This one's a keeper.  Thanks for looking!  

DMW

Steelhead trout, asparagus, and roasted mini sweet peppers.

caliking

DMW said:

Steelhead trout, asparagus, and roasted mini sweet peppers.

Dude... it’s like you don’t even grill mark. Crossed/diamond/hashed or nuttin!!

It looks delicious. 

Buckwoody Egger

Freshly shucked ersters on a gasser. Compound butter with parsley, old bay, bacon bits. Cover with Parmesan cheese. A handful of these only had creamed spinach and Parmesan. First time with bacon and first time with creamed spinach and both were magnificent. Gasser was around 450 and the cook time was two and a half songs on the Uncle Tupelo radio playlist on Spotify — or about one inch of Kirkland Sancerre while multitasking. The sharper old school shucker was a treat compared to the recent makes- shorter duller with guards.  

nolaegghead

@Buckwoody Egger damn them erstahs look delicious! 

SciAggie

Pulled some frozen brisket from the freezer and reheated sous vide. Made some baked zucchini from the garden and whipped together some tater salad. Not bad for an easy meal. 

GrateEggspectations

SciAggie said:

Pulled some frozen brisket from the freezer and reheated sous vide. Made some baked zucchini from the garden and whipped together some tater salad. Not bad for an easy meal. 

Leftovers in their most elegant form. You could have easily claimed freshly-smoked! 😉

SciAggie

GrateEggspectations said:

SciAggie said:

Pulled some frozen brisket from the freezer and reheated sous vide. Made some baked zucchini from the garden and whipped together some tater salad. Not bad for an easy meal. 

Leftovers in their most elegant form. You could have easily claimed freshly-smoked! 😉

Thanks! I cut a brisket into about 3 large pieces and vacuum seal, then freeze. It reheats really well. I decided when I can find prime briskets on sale I just get several and cook them all, then freeze. 

caliking

Buckwoody Egger said:

 That's a beautiful looking meal.

I, too, need a sippy cup, around this time of the week. To keep myself from drowning,  while I drank the bourbons. 

(That's just the envy talking).

lousubcap

@Buckwoody Egger And here I thought I was providing some insights!  Dang those look great.  Way to bring it home.

lousubcap

While it can't stand up to the recently posted, here's what I messed with tonight:
The below is a great app-enhanced from Jess Pryles and a bacon wrapped pickle:
Bacon wrapped with a small slice of brisket flat ( from NBD) then some smoked hatch chilis, topped with pepper jack at the close.  Mini low cal one bite burger.

Then the crab stuffed bacon (theme?) wrapped shrimp-enhanced from Malcom Reed's recipe linked here: https://howtobbqright.com/2017/08/10/bacon-wrapped-grilled-shrimp/  
More crab, less cream cheese and a whole lot more garlic.
(Edit: forgot to mention that I slather the bacon (shrimp side) with horseradish sauce before wrapping.)

Thanks for lookin'.
Stay healthy and safe out there.

4TheGrillOfIt

CPFC1905 said:

Last night’s quick and dirty. Spicy wings and burgers. Sometimes simplicity is the best. 

Those burgers look great.  I bought the cast iron griddle a while back, and you’ve motivated me to use it.

caliking

lousubcap said:

...

Cap - that’s almost too much awesome for one post. I’ll have to come back to that first brisket item a few times. 

CPFC1905

Got my mojo back lads. New house is very Egg friendly. And I am so pleased I got the half plancha with the Eggspander, absolutely love it. 

More feel good filth tonight; 

Seasoned salmon skin down on coarse salt until super crusty. Flesh 80% done, splash of white wine and a foil tent.  Oh my days! 

Spicy wings and pork loin, then burgers hot and fast on the CI.  To top it all SWMBO procured a jar of pickles and they take any home cooked burger to the next level, even juicy char crusted quarter pounders. 

caliking

@CPFC1905 - that's quite the spread. Looks delicious.

What's the marinade/rub on the pork and chix?

Leopoldstoch

Dry brining a rather large prime tomahawk steak to cook tomorrow or Monday.

JohnInCarolina

pork chops 

GATraveller

Barbacoa Roja made with beef cheeks. Seared on the egg then finished in the instant pot. Also made a jug of Agua de jamaica. 

Mattman3969

Shrimp Tacos with Strawberry Mango Salsa 

Wolfpack

Some amazing Dr. Chef’s here- keep it up folks, I’m inspired. 

caliking

Mattman3969 said:

Shrimp Tacos with Strawberry Mango Salsa 

 Dude... Fvck!

That looks and sounds incredible... Even on a square plate. 

lousubcap

How did the square plate get an audition??  That cook merits its own diamond showcase.  

dmchicago

Botch

dmchicago said:

Beautiful stuffed squid, but what are the slim pods with the scallops?  The green ones look like grilled peppers, but the white ones have me flummoxed.  ?